Healthy Hasselback Zucchini + More Zucchini Recipes
If you've been looking longingly at hasselback potatoes but craving a less-starchy alternative, we've got it. Hey, Internet: We see your fancy, cheese-topped, sliced potatoes, and we raise you our fancy, cheese-topped, sliced zucchini!
1/2 of recipe (1 loaded zucchini): 177 calories, 9.5g total fat (5.5g sat. fat), 449mg sodium, 11.5g carbs, 2.5g fiber, 9.5g sugars, 13g protein
Cook: 40 minutes
Cool: 5 minutes
2 medium-large zucchini (about 8 oz. each)
Dash each salt and black pepper
1/2 cup shredded reduced-fat Mexican-blend cheese
1/4 cup light sour cream
2 tbsp. chopped scallions
1 tbsp. precooked real crumbled bacon
Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.
Slice off and discard stem ends of zucchini. Cut slits through the width, about 1/2-inch apart, stopping about 1/4 inch from the bottom. (See HG tip below.)
Place zucchini on the center of the foil, and cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
Bake for 35 minutes.
Remove sheet, and let cool for 5 minutes. Set oven to broil.
Cut packet to release steam before removing the top piece of foil. Sprinkle zucchini with salt and pepper. Carefully sprinkle cheese into the slits of the zucchini.
Broil until cheese has melted and lightly browned, about 1 minute.
Top with remaining ingredients.
MAKES 2 SERVINGS
HG Tip: When slicing each zucchini, place it between two chopsticks on the cutting board. This will prevent you from slicing through to the bottom. Check out this how-to photo!
Hungry for More Unexpected Zucchini Recipes?
Chew on this:
It's May 15th, which means… Happy National Chocolate Chip Day! In honor of today’s recipe and today’s food holiday, please enjoy these chocolate-studded cream cheese brownies with hidden zucchini!
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